Such salads will be an excellent alternative to standard canned food: pickled or pickled cucumbers or tomatoes. Add variety to your diet and try making these preparations for the winter!
1. Tomato, eggplant and pepper salad
Ingredients:
1.5 kg of tomatoes;
1.5 kg eggplants;
700 g bell pepper;
500 g carrots;
60 ml vegetable oil;
1 head of garlic;
1 tbsp. l. vinegar essence;
50 g sugar; 30 g salt;
one third of the pod hot pepper.
Pass the tomatoes through a meat grinder or grind them in a blender. Coarsely chop the remaining vegetables. Salt the sliced eggplants and let them sit to release the bitterness. Finely chop the garlic. Pour oil into the cauldron, place the eggplants and fry or turn on the multicooker “Frying” program for 15 minutes. After this, add peppers and carrots and fry for another 10 minutes. Pour in the tomato mass, add salt and sugar and turn on the “Stew” program (or simmer in a cauldron) for 45 minutes. Before finishing, add vinegar, garlic and finely chopped hot pepper. After the time has passed, place the salad in sterilized jars, roll up, turn over and cover with a towel.
2. Sweet baked pepper in butter in Serbian style
Ingredients:
5 large bell peppers;
4–5 cloves of garlic;
1 tsp. salt; a pinch of sugar;
40 ml olive (or sunflower) oil;
10 ml balsamic vinegar(apple);
black peppercorns - to taste;
sprig of green basil.
Preheat the oven to 200 °C (Grill or Convection mode). Place the peppers on a wire rack or baking sheet, which must be hot. Place the peppers in the oven for half an hour. Remove the peppers and place them in a saucepan, cover tightly and leave for 10-15 minutes. Peel the pepper and remove the stem and seeds. There is no need to rinse it with water to wash off the seeds. Divide the peppers into pieces, and if there is any juice left on the baking sheet, collect it in a bowl. Place the pepper in glass jars, arranging the layers with basil leaves and garlic cloves. Add vegetable oil, vinegar, salt, sugar and black pepper (peas) to a bowl with pepper juice. Stir, bring to a boil and pour this mixture over the peppers in the jars. Close nylon covers and refrigerate for 6–10 hours. To make the salad last until winter, add more vinegar to the marinade, sterilize the jars and seal.
3. Zucchini and eggplant salad
Ingredients:
500 g eggplants;
500 g zucchini;
500 g bell pepper;
500 g carrots;
700 g tomatoes;
100 g garlic;
50 g table vinegar 9%;
150 g vegetable oil;
100 g sugar;
35 g salt.
Peel all vegetables except eggplants. Grate the carrots on a coarse grater and cut the garlic into slices. Slice zucchini and eggplant in large pieces. Remove the seeds from the pepper and chop it coarsely. In a separate container, mix the ingredients for the marinade (vinegar, oil, sugar and salt), when the mixture boils, cook for another 3 minutes. Place the vegetables in the multicooker bowl (or cauldron) and pour the marinade over them. If you are preparing a salad in a slow cooker, turn on the “Stew” program for 40 minutes. When the vegetables have cooked down, stir them. The jars can be sterilized for 10–15 minutes in the “Steam” mode, and boil the lids. Place the hot salad in the jars, close the lids, turn them over and cover with a towel to gradually cool.
4. Cabbage salad
Ingredients:
5 kg of white cabbage;
1 kg carrots;
1 kg of onions;
1 kg of red bell pepper;
0.5 l of vinegar 9%;
0.5 l sunflower oil;
350 g sugar;
4 tbsp. l. with a top of salt.
Chop the cabbage, onions and peppers, and grate the carrots. Mix everything carefully, but do not knead. Add vinegar, sugar, salt and sunflower oil and mix again. Place into jars and press lightly with your fist. After 3 days, close the lids and put them in the refrigerator. This salad can be stored for quite a long time, but does not lose its taste.
5. Cucumber and onion salad
Ingredients:
2 kg of cucumbers;
1.5 kg of onion;
half a glass of sugar;
half a glass of apple cider vinegar;
half a glass of nut butter (peanut butter is fine);
2 tbsp. l. coarse salt (not iodized);
2–3 tsp. coriander seeds;
a bunch of cilantro or parsley.
Cut off the back of the cucumbers and cut them into circles, about 1 cm thick. Cut the onion into rings, which need to be divided. Place the cucumbers and onions in a saucepan, add vinegar, sugar, salt, oil, coriander and finely chopped herbs. Stir and place vegetables over medium heat. Cook for 10–15 minutes until the cucumbers become soft. Place in sterilized jars, compact a little and roll up.
6. Zucchini and bell pepper salad
Ingredients:
2 kg zucchini;
3–4 onions;
4–5 bell peppers;
350 g tomato paste;
100 g water; 1 tbsp. l. with a heap of salt;
200 g sugar;
300 g sunflower oil;
100 g vinegar 9%;
a bunch of greenery.
Cut the onion, pepper and zucchini into cubes and place in layers in a multicooker bowl (or in a cauldron). In a separate bowl, mix tomato paste, salt, sugar, oil, vinegar and water. Pour the resulting mixture over the vegetables. Sprinkle herbs on top. In a slow cooker, cook the salad in the “Stew” mode for 40 minutes. Stir it and, while still hot, place it in sterilized jars, close or roll up tightly.
7. Salad with rice
Ingredients:
800 g peeled peppers;
400 g peeled zucchini;
800 g peeled tomatoes;
1 tbsp. rice;
5 pieces. bay leaf;
1 tbsp. refined vegetable oil;
50 g vinegar 9%;
100 g sugar;
1 tbsp. l. salt.
Cut the peppers and zucchini into strips, cut the tomatoes into cubes. Place vegetables, rice and other ingredients (except vinegar) in a large saucepan, stir and bring to a boil. Simmer over low heat for 30 minutes, stirring occasionally. Add vinegar 3 minutes before the end of cooking. Place the hot salad in jars and roll up.
8. Georgian salad from green tomatoes
Ingredients:
500 g green tomatoes;
200 g sweet pepper;
100–150 g of onion;
50 ml vegetable oil;
50 ml table vinegar(wine or apple);
hot peppers;
1 tsp. coriander seeds;
1/4 tsp. fenugreek seeds (utskho-suneli);
1/4 tsp. oregano (marjoram);
green cilantro, basil and celery;
1 bay leaf; 15 g salt.
Cut the vegetables into half slices and half rings, add salt and chopped herbs and pepper. If you do not have all the seasonings specified in the recipe, replace them with a khmeli-suneli mixture. Add vegetable oil and vinegar to the salad, mix and put under pressure for 1-2 days at room temperature. Then transfer the salad to a jar and refrigerate. In a week the salad will be ready. To tighten it for the winter, you need 1 liter jar salad make another marinade: 1 tsp. salt, 2 tsp. sugar, 4 tbsp. l. sunflower oil and 4 tbsp. l. vinegar. Sterilize for 35–40 minutes.
9. Winter salad with mushrooms
Ingredients:
1.5 kg young fresh mushrooms(preferably tubular);
1 kg of tomatoes;
1 kg bell pepper;
700 g carrots;
700 g onions;
4 cloves of garlic;
1 bunch of leaf celery;
300 ml vegetable oil;
1 tbsp. l. black pepper (peas);
1 tbsp. l. allspice (peas);
4 clove inflorescences;
100 ml of 9% vinegar;
150 g sugar;
50 g salt.
Peel the mushrooms and cut them into medium pieces. Then boil for 15–20 minutes. Drain in a colander, rinse, and dry in a frying pan to evaporate excess moisture. IN large saucepan(preferably in a cauldron) heat the oil and add coarsely chopped tomatoes, onions and peppers into it. When the juice appears, add mushrooms, chopped carrots, garlic and all seasonings (except vinegar). Simmer over low heat for 30–40 minutes. Add vinegar 10 minutes before the end. Place in sterilized jars and screw on sterilized lids; cool the jars by placing them upside down on a towel.
10. Vegetable salad with garlic
Ingredients:
1.5 kg of tomatoes;
1 kg of eggplants;
1 kg of zucchini;
1 kg bell pepper;
1 kg carrots;
200 g garlic;
70 ml 9% vinegar;
500 ml vegetable oil;
200 g sugar;
70 g salt; greenery.
Pass the tomatoes through a meat grinder or chop them in a blender, grate the carrots on a coarse grater, cut the eggplants, peppers and zucchini into cubes. Add vegetable oil, vinegar, sugar, salt and chopped garlic and parsley to the tomato puree. Pour tomato puree into the multicooker bowl and turn on the “Stew” program or simmer in a cauldron. Bring tomato puree to a boil, add chopped vegetables, stir and simmer for 45 minutes. Place the hot salad in sterilized jars, roll it up, turn it over, and wrap it.
“A good housewife won’t waste a blade of grass,” my grandmother said, and all summer until late autumn she dried apples and pears, salted tomatoes and cucumbers in a barrel, sauerkraut, soaked apples so that they would grow long. cold winter delight us with your pickles. She certainly ventilated the cellar, smoked it, and prepared it for storing vegetables for the winter. And when the time came, and each vegetable finally took its place, the grandmother examined the filled cellar with love and pride. Then, as a child, this process seemed to me very labor-intensive and even somehow endless. However, what a pleasure was the sauerkraut and cucumbers, tomatoes, sauerkraut prepared by grandmother’s hands, not to mention the delicious soup from dried mushrooms! Today, preparing vegetables for the winter has become much more accessible and easier. In modern supermarkets, one’s eyes run wide from the abundance of vegetables and fruits sold, but, unfortunately, many of them often do not meet the desired taste properties and the presence of the corresponding vitamins characteristic of them. We are increasingly returning to the old tried and true grandma's recipes to bring back the forgotten taste of childhood, and we wonder how to properly store vegetables so that they last as long as possible winter period time and at the same time retained their taste and beneficial properties.
Preparing vegetables for the winter is a process that requires some knowledge and skills, and it’s great if you have your own cellar, where vegetables will really retain their freshness for a long time, but what if not? What to do then? However, with the right approach, preserving the harvest in urban conditions is quite possible; you just need to know the characteristics of a particular vegetable (most often potatoes, onions, carrots, cabbage, garlic, beets) and the conditions for its storage.
Let's start, perhaps, with our most favorite vegetable - potatoes. He “loves” darkness and coolness. Light causes potatoes to turn green, heat to sprout, and excess moisture to mold. Therefore, it is necessary to store potatoes in wooden (plastic) boxes or three-layer bags made of non-woven materials, providing the potatoes with the ability to “breathe”. Storage temperature from +5°C to +10°C. Temperatures below +4°C become undesirable for storage (starch begins to turn into sugar). Before storage, potatoes should be dried and sorted to remove rot. You can protect it from rot by placing viburnum or nettle leaves between the tubers.
Storage carrots You need to be especially careful, since the thin skin makes it extremely “capricious.” Carrots, for example, can be kept fresh for 2-3 months if you wrap them in paper, put them in a plastic bag and place them in the vegetable section of the refrigerator. If there is no longer room in it, we will try to store the vegetable on the balcony. Before storage, carrots are not washed or cleared of soil; the tops are cut off. Storage temperature should be close to zero. The following methods are also used to store carrots:
. dipping each root vegetable in liquid clay, which, after hardening, forms a protective shell that keeps the carrots intact for a long time (this is if the harvest is small);
. storage in sand boxes or onion skins;
. storage in jars; when cold weather sets in, the jars are closed with lids;
. freezing (remembering to peel and cut into cubes first).
Storage beets usually does not cause problems. The main thing is that its thick skin, which does not allow moisture to pass through, is not damaged. You can store it in the apartment, away from heating devices, but it is better to put it in boxes like potatoes and take it out to the balcony. Beets can withstand temperatures down to zero degrees without losing their taste and nutritional properties.
Cabbage It is well preserved when hanging it by the stalk. The main thing is not to remove the top leaves when harvesting, as they will protect the forks from drying out, and hang the heads of cabbage so that they do not touch each other. You can wrap the cabbage in paper and replace it with dry cabbage during storage. It is easy to keep late cabbage on the balcony until April, but in very severe frosts you will still have to bring it into the room. Brussels sprouts has an original storage method. The heads of cabbage are packed in plastic bags, which are tightly tied and placed in the refrigerator. Usually there are not many heads of cabbage, and therefore there should be enough space in the refrigerator. When it comes to cauliflower and broccoli, there is no better way than freezing.
Pepper, intended for storage, is cut with a knife. There should be no cracks or dents on it. Both ripe and green fruits are placed in boxes in 2-3 rows or on shelves. Store at a temperature of 6-8°C and a relative humidity of 85-90%. Peppers wrapped in paper can last up to two months.
Here's how to keep it fresh tomatoes. Take a clean, sun-warmed three-liter jar, put washed and dried tomatoes of blanzhe ripeness into it (this is when the tomatoes have not yet turned the desired color or, in other words, are slightly underripe), pour 2 tablespoons of alcohol into the jar and set it on fire. Shake the jar several times and quickly close with a sterilized lid.
Onion and garlic Stores well at home. First, the vegetables are well dried, scattered in a thin layer in a sunlit place, and then placed in a nylon stocking or braided and hung in a well-ventilated area. Garlic can be pre-coated with a layer of molten paraffin.
Zucchini, pumpkin, eggplant Store in a cool place, maybe in boxes on the balcony.
All of the listed vegetables in a city apartment can be easily stored using a balcony cellar. This reliable device maintains a constant optimal temperature for vegetables throughout the entire storage period from autumn to spring. You can remove it for the summer and it will not take up space on your balcony or loggia. You can store there not only vegetables, but also jars of jam, salted mushrooms, cucumbers and tomatoes. Such devices are already commercially available, but most home craftsmen are quite capable of making such a cellar themselves.
Depending on your desire, you can also prepare vegetables for the winter using the following methods: freezing and drying. Let's look at each of these methods in a little more detail.
Freezing
The first method is freezing vegetables. He is good because he has fresh vegetables Almost all microelements and vitamins are preserved. In addition, it can be called low-cost if you already have a large freezer. Twenty years ago, this preparation method was simply not available in ordinary refrigerators, but with the advent of modern refrigerators with built-in freezers, housewives have much more options. As for the usefulness of this harvesting method, the benefit is one hundred percent. Not only the natural aroma and taste qualities frozen product, but also all of it healthy vitamins and substances that are contained in this product at the time of freezing. Having convinced yourself of the usefulness and advisability of freezing, you can move on to the next question - what and how can you freeze? After all, it turns out that freezing is a whole science. Without knowing some of the nuances and secrets, you may not get the desired result or even spoil the products.
Vegetables such as carrots and sweets tolerate freezing best. bell pepper, green pea, eggplant, sorrel, black Eyed Peas and cauliflower. But it is not recommended to freeze tomatoes, radishes, cucumbers and other vegetables, as they contain a lot of water.
Before putting vegetables in the freezer, they must be prepared for storage - washed, dried and cut. Cauliflower It is better to divide it into inflorescences, and it is better to freeze peas and corn in grains. It is advisable to remove the seeds from bell peppers before freezing; they can be frozen whole if you want to use them for stuffing.
The freezing process should be carried out as follows: place the vegetables at some distance from each other on trays and freeze them in the freezer for about two hours. Then pour them into bags and put them back in the freezer. Do not refreeze defrosted vegetables as this will cause them to lose most of their beneficial properties. Therefore, freeze vegetables in small portions. Frozen vegetables can be stored for 8-10 months.
For those who really love tomatoes, there is a suggestion to freeze them in the form of puree. Tomato paste prepared using a blender is stored in plastic cups until winter. This natural pasta is indispensable for making winter pizza, sauce or borscht! Another great way preparations of the same tomatoes - freeze the tomato puree in molds (moreover, you can take any molds), and then put the resulting briquettes into bags.
When wondering how to freeze vegetables for the winter, you can try combining similar vegetables in one container or freezer bag. For example, Bell pepper, tomatoes and feathers green onions- excellent assortment for aromatic borscht or sauté. When freezing vegetables, the main thing to remember is that storage containers should be large enough for one serving so that you don’t have to re-freeze them.
Drying
The next way to prepare vegetables for the winter is drying, which is not used by housewives as often as freezing. Usually mushrooms and herbs are dried for the winter, and less often berries and fruits. Not everyone knows that, for example, grated carrots and chopped tomatoes can also be dried and used as a seasoning for soup in winter. To do this, spread the prepared vegetables in an even layer on a baking sheet lined with cooking parchment and dry for 10-12 hours in the oven at a constant temperature of 40°C to 60-70°C. Remember that the higher the temperature, the less useful substances will remain in the products. Modern electric dryers with fans and temperature controllers are ideal in this regard. Store dried vegetables in tightly closed paper or cloth bags or in hermetically sealed jars.
You can also dry tomatoes this way, but it is advisable to store them in oil. To do this, place the tomatoes in layers in a clean, sterilized jar, filling them with refined vegetable oil, close the jar with a sterilized lid and put it in a cool place. To prevent tomatoes from spoiling, they must be completely covered in oil.
Try cooking in the microwave Sun-dried tomatoes. They cook very quickly compared to cooking them in the oven. You will save your time. It turns out very tasty. By the way, sun-dried tomatoes are a common ingredient in Italian dishes.
Ingredients:
4 medium sized tomatoes
2 tbsp. spoons of vegetable oil,
spices (salt, basil, oregano, oregano),
2 cloves of garlic.
Preparation:
Wash medium-sized tomatoes and cut them in half (you can remove the seeds, but this is not necessary). Place cut side up tightly on a rimmed plate. Sprinkle with a mixture of dry herbs and pour over oil. Microwave at full power for 5 minutes. After this time, leave in the microwave for 10 minutes. Drain the juice and oil into a bowl, add salt to taste. Place the tomatoes in the microwave for a couple more minutes to wilt them further. Place the tomatoes in a jar, sprinkle with thin slices of garlic. Pour in juice and oil. Cover tightly and refrigerate for 12 hours.
Vegetables are vegetables, and without greens any dish looks boring. Throw a handful of freshly frozen greens into a soup or stew for a burst of cheerful summer color. But in order to delight your family with spicy aromas on cold winter evenings, you need to freeze or dry the greens along with all these aromas. There are three freezing options from which you can choose the most convenient for you: bunches, crushed or in ice cubes. When drying greens, it is especially important to observe temperature regime- too high a temperature will kill vitamins. Greenery different types can be stored either individually or in the form of various mixtures.
You can also stock up on vegetables in the form of canned food, but in this case there will be significantly less vitamins in them than in the methods indicated above. This statement does not apply to pickling, since in sauerkraut or soaked apples the amount of the same vitamin C, on the contrary, increases significantly!
Which harvesting method to choose is a purely personal matter. The owner here is a gentleman! Preparation methods can be combined, focusing on one thing. But when making your choice, remember - prepared products should not only be tasty, appetizing and aromatic, but most importantly - healthy.
Prepare vegetables with pleasure, enjoy them not only in summer, but also in winter! Enjoy your meal!
Larisa Shuftaykina
I once thought that blanks were not my thing. But having tried to make some homemade preparations for the winter with my own hands, I was amazed at how tasty it was. I don’t know if my assessment is objective, but for some reason it seems to me that my salted tomatoes and my pickled cucumbers are the most delicious. There must be some kind of magic at work here. Which, by the way, I owe to this site. With the advent of the section “Homemade preparations for the winter,” I managed to overcome my prejudice towards preparations. I remember well from childhood the pictures of a full bath of cucumbers, rows of jars, which for some reason were boiled empty in huge pans, after which it was strictly forbidden to approach them within a cannon shot. All these realities of homemade preparations: basins with gurgling syrup, a tired mother’s figure bent over a giant basket of butter. In general, when I grew up, I decided for myself: “No, no preparations!”
But everything flows and everything changes, and so, starting with cabbage instant cooking, I, unbeknownst to myself, reached the jam and confitures. Now I make jam too. And I am happy to share with you mom's recipes homemade preparations for the winter. Everything she makes is delicious and beautiful. So enjoy both the process and tea drinking on long winter evenings.
Marinated zucchini for the winter
Step-by-step instruction on harvesting zucchini for the winter. The marinade is very tasty! Recipe with sterilization - jars are guaranteed to last all winter.
Zucchini for the winter in circles
One of the easiest ways to prepare zucchini for the winter is to prepare them in the same marinade as “Bulgarian” cucumbers. Bright sweet and sour taste, minimum ingredients. Garlic is added for spiciness.
Bell pepper lecho recipe
Lecho recipe without using a meat grinder. The quantity of products is given exactly for 1 half-liter jar. In addition to peppers and tomatoes, onion, garlic, parsley and sweet paprika.
Zucchini in tomatoes for the winter
Cute and very simple recipe. Ingredients: zucchini, carrots, tomatoes, tomato juice, Apple vinegar, garlic and a set of fragrant seasonings.
Squash caviar for the winter, a simple and tasty recipe
Simple and very tasty squash caviar for the winter. In addition to zucchini, it contains onions, carrots and tomato paste. Caviar without adding vinegar.
Cucumbers in tomatoes for the winter
Sliced cucumbers are boiled in sauce from fresh tomatoes, garlic, with the addition of vegetable oil, vinegar, sugar and salt. Very delicious preparation for the winter. Close at least one jar, you won’t regret it!
Pickled cucumbers
If you want to try pickling cucumbers for the winter for the first time, use this recipe. It is very successful and absolutely simple, just two pours, does not require sterilization, the cucumbers are ideally priced.
Crispy sweet pickled cucumbers
An unusual way to prepare pickled cucumbers for the winter - vinegar is not added to jars, the cucumbers are soaked in it before canning. Gives an amazing result - crispy, smooth cucumbers.
Cucumbers with red currants for the winter
I don’t know who came up with the idea of pickling cucumbers with currants; most likely it developed from the tradition of using currant leaves for canning. If you can have a leaf, then why not try adding berries? The result of the experiment was more than successful, and it’s not for nothing that the recipe is gaining popularity from season to season.
Tomatoes in own juice recipe for centuries
A masterpiece in its simplicity, a recipe for cooking tomatoes in their own juice without vinegar. Tomatoes retain their natural taste and stand well at room temperature.
Adjika with horseradish and garlic from tomatoes for the winter without cooking
This adjika is prepared without cooking. Tomatoes, garlic, sweet and hot pepper scroll through a meat grinder, mix with spices, salt, sugar. Two storage options are allowed: in the refrigerator, if vinegar is added to the adjika, and in the freezer, if the adjika is without vinegar.
Pitless apricot jam “Pyatiminutka”
A real apricot “five-minute”. The fruits are boiled in the juice, which is released over several hours while they stand covered with sugar, and then quickly boiled. Recipe for wrapping. Storage in a regular kitchen cabinet.
Chokeberry jam
Chokeberry is a berry from which you can make excellent jam, but only if you follow a certain technology. Then the berries will remain intact and juicy, and the tart taste will practically not be felt.
Chokeberry jam with apples
Delicious jam– a combination of juicy, absolutely not tart berries chokeberry with transparent apple slices soaked in ruby juice. If you decide to add cinnamon, you will get a delicacy jam.
Pumpkin jam with dried apricots
Interesting recipe pumpkin jam with lemon and dried dried apricots. Those who have already tried pumpkin jam with various additives - orange, lemon or cinnamon, you will definitely appreciate this recipe. In my opinion, he is the best.
Sauerkraut for the winter in jars
When I was still in school, my mother fermented cabbage in a huge saucepan, which was placed on a glassed-in balcony and safely wintered there until spring. True, the older I got, the faster the cabbage in the pan ran out - it was eaten by my many friends and acquaintances, whom I added when I entered college. Instead of tea with buns, I greeted guests of impressive size with a bowl of sauerkraut, which went well with strong drinks (and student get-togethers were rarely complete without them). It’s not surprising that we were so slender and sonorous back then.
Cabbage soup for the winter
Those who have already tried borscht dressing for the winter will certainly appreciate the recipe for cabbage soup in jars. A liter preparation is enough to prepare a hefty pan of ready-made cabbage soup - just put the canned food in the broth with the potatoes cooked until done. Five minutes - and the cabbage soup is ready!
"Mother-in-law's tongue" made from eggplant for the winter
Popular recipe. There is hardly a pantry with preparations for the winter that does not have several jars of hot and spicy “mother-in-law’s tongue.” It is made from zucchini and eggplant. The taste is very different. And the recipes are different.
Squash caviar according to GOST
An authentic recipe for squash caviar from Soviet times. The recipe is given with an accuracy of 10 grams, the taste of caviar is absolutely the same as that of the one that stood on grocery store shelves in the 70-80s of the last century.
Beans in tomato sauce for the winter
The simplest recipe preparing beans in tomatoes for the winter. It turns out very tasty, it’s nice to open a jar of these beans in winter.
Delicious lecho for the winter
One of the most popular recipes is lecho, where it is stewed in the juice of fresh tomatoes. aromatic vegetables– peppers, carrots, onions, garlic. Recipe with hot pepper added.
Lecho from bell pepper and tomato for the winter
Simple and clear recipe treatment for beginners. Detailed explanations of all stages of preparation.
Lecho for the winter
Classic recipe lecho with the addition of onions, which are marinated in the preparation and become sweet. (Secretly, I even like it better than peppers.)
Finger-licking eggplant caviar for the winter
This eggplant caviar delights with its festive color and captivates with its fresh aroma. The secret of preparing such caviar is in a special way of preparing eggplants. They are baked in the oven, which makes the caviar tender and not at all greasy.
Beet salad for the winter
An original appetizer salad for the winter made from beets, apples and carrots. It can be served as an appetizer, side dish meat dishes or add during the preparation of first courses. No sterilization required.
Eggplant caviar for the winter
A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet of aromatic seasonings. Very tasty, keeps well. I recommend trying this recipe. You'll probably like it.
How to freeze peppers for the winter for stuffing
How to properly freeze peppers for the winter for stuffing - all the subtleties and nuances with step-by-step photos.
Tomatoes in their own juice for the winter
A simple recipe for preparing tomatoes in their own juice for the winter. You don’t need a meat grinder or a blender - chopped tomatoes produce their juice themselves during the sterilization process.
Bell pepper lecho for the winter
A simple recipe for lecho without vinegar, includes only two types of vegetables - peppers and tomatoes, the tomatoes are prepared together with the skin, a very easy and tasty homemade preparation.
Eggplants are like mushrooms
This is a recipe for those who love culinary tricks, but are just starting to take their first steps in this field. A simple way to disguise eggplants as mushrooms will surely appeal to you. Prepare a squad of small jars for the winter to display them as a snack on festive table, and then see if anyone realizes that instead of mushrooms, they are eating super-healthy vegetables that they would never agree to try voluntarily. Yes, yes, this is how people become eggplant fans. :))
The tastiest homemade adjika
Adjika is made from sour green apples with a lot of tomatoes, onions and garlic are also added. Cinnamon has been added to the traditional set of spices (pepper, bay leaf). A very simple recipe.
Crispy pickled cucumbers
The original way pickling cucumbers, which is suitable for those who immediately make large batches of preparations in one go. The cucumbers are first soaked in cold water and then immersed in hot vinegar for three minutes. Vinegar is no longer added to jars. Only salt, sugar and spices. The jars are filled with boiling water and immediately rolled up.
Plum tkemali recipe for the winter
Basket sour plums, garlic, coriander, pepper, salt, sugar and a bunch of herbs - that’s all you need to prepare a fragrant and extremely tasty plum sauce, which will delight you all winter.
Zucchini caviar with mayonnaise and tomato paste
This preparation for the winter is usually made in large batches, because it is eaten very quickly. The taste of this squash caviar is indistinguishable from store-bought caviar.
Yurcha from zucchini for the winter
New recipe preparations of zucchini with vegetables for the winter, which has become a hit in recent seasons. Very simple and delicious salad with tomato-vinegar-oil filling. Try to close at least a couple of jars.
Pickled cucumbers and tomatoes, various assorted vegetables, jam and berry compotes - if all this has become too banal for you, then by all means take a look at this culinary selection. Unusual blanks, such as cucumber jam, carrot cheese, potato starch, prepared at home, simply excite the imagination. You can find these and other, no less interesting and original, preparations for the winter in this section of the site. Having learned how to cook certain unusual recipes, you will definitely be pleasantly surprised! If you choose step by step recipe with a photo, you can handle the job easily and simply.
The best recipes with photos
The last notes
There are many ways to prepare plums for the winter. I prefer to store plums in freezer. When frozen, the taste, appearance of the product and vitamins are preserved. Frozen plums in syrup are most often used by me for baby food, preparing desserts and drinks. Children who often eat poorly eat this preparation with pleasure.
We offer easy way preserving pickled tomatoes and peppers for the winter. We hope that our original and delicious recipe will interest both beginners and experienced cooks.
How wonderful it is in winter to get a jar of delicious pickled mushrooms, season with aromatic vegetable oil, add finely chopped green onions and serve with boiled potatoes! I'll tell you how to close such mushrooms.
Cucumber lecho with added tomato puree and pieces of pepper - a must-have for the winter in our family. This preservation is easy to prepare and can be stored perfectly on the shelf for up to two years.
Will decorate any table vegetable salad prepared for the winter Moldovan recipe. The main thing is that the salad is very tasty, easy to prepare and stores well.
The sauce will make any dish tastier and brighter, especially if it is made from tomatoes and onions with the addition of hot pepper. I offer a recipe tomato sauce for preservation for the winter.
There are hundreds of recipes for canning zucchini. I suggest a simple one, but interesting way preparing an excellent vegetable snack for the winter - zucchini, marinated in its own juice and spices. I like this salad for its ease of preparation and bright piquant taste.
Homemade pickled vegetables are an excellent addition to main courses and salads in the winter. Marinate cucumbers and tomatoes in a simple way, guided by our recommendations.
If you like dolma, then it’s time to arm yourself with a recipe for making it grape leaves. Having spent very little time during the season, everyone will be able to please themselves with a tasty and appetizing dish.
Pickled grapes are good on their own, but if you serve them as an appetizer, combine the zesty berries with lemon and slices good cheese. You can complement the composition with cubes of ham and bread.
Meaty and juicy bell peppers can be turned into an excellent snack if you cook them in an Armenian marinade. To achieve a piquant taste, we will add garlic, celery, dill and other spices.
Eggplants, stuffed with garlic, herbs and hot pepper - this is excellent vegetable snack, which will certainly impress you. The eggplants are soft, spicy and slightly sour.
We suggest trying to prepare tomato juice for the winter using the simplest and most proven recipe. Homemade tomato juice can be consumed as a drink and used for preparing first and second courses.
If it’s cold outside and there are still green, unripe tomatoes in your garden, it’s not a problem. I suggest preparing them for the winter in the form of a salad, adding vegetable mixture sweet peppers, carrots and onions.